Job Descriptions

• Assisting Chefs to prepare and arrange food ingredients to meet the production schedule demands
• Maintaining and organising kitchen inventory and arrangement and storage of raw ingredients
• Packaging of finished products and organisational of storage facilities
• Operating a variety of kitchen appliances including cutters, knives, mixers and ovens
• Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils

Job Requirements

• 3 to 5 years’ relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working hours

• 6 days’ work week
• 9 hours work per day including 1 hr lunch break.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Job Description

• Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping vegetables, fruit, poultry, and meat.
• Washing, Chopping, Shredding and Grating ingredients
• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
• Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.
• Assisting with the unloading of delivered food supplies, Organizing and correctly storing food supplies.
• Cleaning the food preparation equipment, floor and other kitchen tools area

Job Requirements:

• At least 2 years of proven experience assisting in kitchens
• Able to work under pressure in a fast-paced environment
• Sound knowledge of food health and safety regulations.
• Good team spirit, effective communication skills, can speak Chinese
• Excellent organizational and time management skills.
• Able to work shifts, weekends, eve of public holidays and public holidays

Job Responsibilities:

• Oversee the daily operations of a few outlets for efficient operations
• Recruit, hire, and train new managers in their direct area
• Provide solutions and alternatives to overcome operations challenges for all direct outlets
• Monitor sales and work toward meeting quarterly objectives
• Minimize cost and labor by reviewing schedules and inventory use
• Visit stores to evaluate operations, cleanliness, and efficiency of each area
• Handle food and beverage preparation and ensure desired quality and standards are achieved
• Provide excellent service experience to all customers
• Plan and assign daily workloads to team members.
• Develop and enforce established policies and procedures.
• Establish operational strategies to meet quality and customer service standards.
• Develop marketing strategies to improve sales and profitability.
• Maintain the outlet facility clean and safe.
• Obtain customer feedback and recommend necessary outlet operational changes.
• Organize regular meetings to discuss issues and updates.
• Address customer queries courteously and ensures customer satisfaction.
• Able to be a backup for all position
• Able to perform additional duties as requested by the Management as and when required

Requirements:

• Possesses at least a Diploma in any field in F&B industry
• Minimum 5 years of experience in Management position
• With passion in working in F&B industry and its operational processes.
• Able to perform Flexi shifts, and able to work on weekends and public holidays
• 6 days per week.
• Able to adapt to fast paced environment, resilient to changes and willing to accept new challenges.
• Team Player and able to work independently in a team.
• Good interpersonal skills to communicate with all levels of employees.
• Customer-centric
• Singaporean only

Benefits:

• Staff Uniform
• Staff Discounts
• Birthday Voucher
• Sales Target Incentive
• Staff Meal

Vessel Operations ( Junior & Senior )

• Salary: $4,000- $8,000
• Working Days: 5 days
• Working Timing: 9AM to 6PM
• Working Location: Tanjong Pagar

What Will Put You Ahead?

• Possesses a Diploma or Degree in Maritime Study/Shipping/Logistics or related disciplines.
• Relevant experiences in similar industry.

Main responsibilities:

This role involves certain level of technical exposure with day-to-day ship management, P&I clubs and Classification Society interactions.

• Charter Party execution
• Effective communication and instruction with various stakeholders and counterparties along the CP chain on a daily timely basis, including master, agent, bunker supplier, charterers, technical managers, Class and P&I club etc.
• Optimise voyage operation and performance.
• Post-fixture tasks, including hire & freight invoices, laytime calculation and settlement, final hire reconciliation and settlement etc.
• Ship Owners’ matter handling.
• Claims and disputes handling with various counterparties.
• Voyage P&L management.
• Negotiate PDA and appoint agents.
• Bunker planning
• OPEX assessment and payment arrangement
• Provide full input and participate actively in the team processes.
• Create and maintain accurate vessel details, TC contracts, revenue & expenses arising from a voyage etc. in our operation system.
• Work directly with ship managers, P&I clubs and Class societies to ensure high standards of HSE measures for both vessel and crew are met.
• Any ad-hoc tasks

WhatsApp or Email me your latest resume for Immediate Interview Arrangement.

Whatsapp: +65 80231200

✉ [email protected]

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Embark on a culinary adventure with us at Mutiara Seafood Jumbo Seafood's First Halal Concept Seafood Restaurant in the vibrant heart of Geylang Serai. Be part of our dynamic team in a 170-seater restaurant featuring alfresco outdoor seating and 4 exquisite VIP rooms. Join us now and dive into a world of delectable flavors!

Mutiara Seafood by Jumbo Seafood

1, Engku Aman Turn

#01-02, #02-03 VIP Rooms

Wisma Geylang Serai

Singapore 408528

Prerequisites

• At least 5 years of experience in F&B management experience in hospitality industry
• Customer oriented with high desire for service quality
• Strong planning and organizational skills with a keen eye for details
• Possess good analytical skills
• Knowledge of IT preferred
• Good oral and written communication skills preferably in, English Malay and others.
• Self-motivated and able to work in a fast pace environment

Responsibilities

• In charge outlet during RM absence / take over shifts
• To oversee the daily operations of the outlets
• To manage and supervise a team of supervisors & service staff to ensure maximum utilization of manpower allocated
• To lead, train and motivate staff in achieving customer service excellence
• To establish operational procedures and standards to ensure service quality
• To maintain and improve the overall performance of the outlets on a regular basis including
• cost analysis and monitoring of processes
• To maximize profitability of the outlets by increasing turnover
• To be responsible for the development, active training and advancement of employees
• To be responsible for financial performance of all outlets, including profit & loss and
• implement appropriate cost control/monitoring measures
• To perform duties in the best interests of the company
• To perform any other duties / tasks assigned by superior

Job Info

• Salary range from $3,500 - $5,000 commensurate to work experience and qualifications
• Work in a Pleasant Working Environment
• Work Location: Wisma Geylang Serai
• Staff lunch provided

Please email updated resume to [email protected] AND WhatsApp your CV to 8323-3443 for faster response.

Thank you for your attention. We regret to inform that only Shortlisted and Successful Candidates will be contacted. Remuneration offered shall be commensurate with qualifications and relevant experience.

The Health Promotion Board’s vision is to make Singapore a nation of healthier people. Join us to be a part of this journey if you’re passionate about creating boundary-pushing work that drives behavioural change.

Be Part of the Team. Join us if you are a dynamic and self-motivated individual with a keen interest in contributing to our work in public health.

Responsibilities
The successful candidate will manage the development and implementation of above-the-line, below-the-line, digital marketing, content and media strategies, as well as development and management of key webpages as part of integrated marketing campaigns to promote the adoption of healthy lifestyle habits amongst Singaporean parents.

• Developing a marketing comms framework and 360 integrated marketing plans including above-the-line, below-the-line and always-on presence, as well as complementing on-ground activations to educate and activate the target audience;
• Managing internal and external stakeholders to drive alignment and collaboration in formulating marketing strategies for the promotion and uptake of HPB’s health promoting programmes, anchoring the strategy formulation on data and insights, to contribute to programme KPIs;
• Managing appointed creative, media, event management agencies and other vendors to ensure timely delivery of quality and innovative campaigns for the targeted audience;
• End-to-end content development and management of Parent related HPB webpages and platforms
• Social media community management including moderation and replies to comments, organisation of social media contents, management of user generated content;
• Optimising brand recognition, user experience and awareness of marketing initiatives among target audience;
• Planning, monitoring and managing campaign budgets to ensure cost effectiveness, achievement of campaign deliverables and improvement in marketing ROI;
• Monitoring, evaluating and reporting campaign performance, providing analytical and strategic assessments, for continuous improvement;
• Performing administrative duties including procurement, budget monitoring, financial duties, business review of agencies/vendors, etc.

Requirements
The ideal candidate is a highly driven and experienced 360-marketer with a flair for creativity. He/ She should possess:

• At least a Bachelor’s degree in Marketing, Business Administration or Communications;
• Minimum 6 years of proven track record in managing and executing integrated communications, marketing, branding, and event management in a B2C environment;
• Proficient in English and a second language
• Team player with ability to multi-task and succeed in a fast-paced matrix environment;
• Able to design and create creative content proficiently
• Familiar with digital marketing and website building
• Familiar with social media community management
• Excellent communications (spoken and written) and presentation skills to present and interact confidently across the organization and with external stakeholders;
• Strong project and interpersonal management skills;

Responsibilities:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

Your role:

Are you inspired by the prospect of activating a culture focused on client and employee experience that is inspiring, collaborative and enjoyable? Are you creative and content focused with a broad understanding of technical concepts? Do you have experience working in a business manager role within a financial or technology focused organization?

We’re looking for someone like you who can help us:

• Define, lead and execute the overall GOTO strategy across the APAC region
• Design, Develop and Role Model a workforce and talent strategy that unlocks the potential of the region, showcasing APAC locations as destinations of choice for top talent
• Offer creative guidance and consulting to technology teams
• Act as a brand ambassador to maintain the integrity of the UBS brand across our organization
• Drive our Diversity, Inclusion and Equity (DE&I) agenda: champion our focus on building an inclusive culture where people can thrive

Your team:

Our team works closely with the APAC Chief Business Officer, Regional Head of GOTO, senior regional leadership and technology functions to enable the GOTO strategy across the region. The Group Operations and Technology Office (GOTO) is a global, multi-disciplined organization comprising both technologists and non technical staff. GOTO APAC is a 3000+ strong, diverse workforce present in 12 locations.

You’ll be working in the Chief Business Office (CBO) team based in Singapore, also supporting the other APAC locations. Our culture centers around partnership with our businesses, transparency, accountability and empowerment, and passion for the future.

Our team is spread across Singapore, Hong Kong, Australia, Japan and India. We are diverse and collaborative, and we operate across organizations to promote a strong and empowered workplace culture.

Your expertise:

• Have experience in shaping technology strategy deliverables for senior audiences, both Technology and non-Technology
• Participate in strategic initiatives, including leading them and reporting results back to Management Forums
• Have a flexible nature and are willing to perform varying duties depending on the shifting needs of the Chief Business Office and Technology functions
• Provide reporting support to the APAC Chief Business Officer to aid in the ad-hoc preparation of material for Group Executive Board (GEB), Board of Directors (BoD) and other executive level stakeholders
• Support members of the GOTO APAC Leadership Forum to perform their duties to the best of their ability
• Provide training and coaching for other staff members. Execution of function wide training initiatives
• Keep up with technology industry trends and thought leadership by having a strong interest in tech and willingness to communicate with peers and challenge the current ways of working
• Identify opportunities to improve the teams’ processes, analytics & overall operational efficiencies
• Execute culture agenda / people strategy as defined by GOTO and technology functions
• Management support in the derivation of the organizational strategy and engage with colleagues at all levels to meet business requirements
• Lead and provide oversight on tracking all deliverables / multiple projects of work, which must be prepared / completed on behalf of the function

Brief description of the Restaurant

Assistant Restaurant Manager for an Exclusive Vegan Omakase Sushi Restaurant in Singapore

Job Descriptions

We are an upcoming exclusive vegan omakase sushi restaurant in Singapore, with a unique concept and a vision to achieve Michelin star recognition.

Our establishment is not just a restaurant; it's an experience, a journey of flavors, and a testament to the art of vegan cuisine.

# Role:

• We are seeking a passionate and dedicated person who will be the heart and soul of our establishment, ensuring every guest leaves with a memorable experience.

# Key Responsibilities:

• Assist in overseeing the daily operations of the vegan omakase sushi restaurant.
• Support the development and implementation of operational policies and procedures.
• Collaborate with the restaurant manager in managing staff, including training, scheduling, and performance evaluations.
• Ensure a high standard of service and customer satisfaction.
• Help in managing inventory, ordering supplies, and maintaining equipment.
• Handle customer inquiries and resolve issues to maintain a positive dining experience.
• Contribute to the creation and execution of marketing and promotional activities.
• Assist in budgeting and financial management for the restaurant.

Job Requirements

• 1~2 year of Related experiences
• Proven experience in a supervisory or assistant management role within the restaurant industry.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal abilities.
• In-depth knowledge of restaurant operations and industry trends.
• Ability to work collaboratively with a diverse team.
• Proficient in using restaurant management software.
• Understanding of financial aspects, including budgeting and cost control.

Working hours

• 5.5 days or 6days (Can Choose)
• Working hours: 10:30-2:30; 6-10 Monday-Saturday (restaurant close every Sunday)

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Responsibilities

- Responsible for the daily operations of the restaurant

- Ensure the restaurant meets and maintains health & safety regulations, sanitation, handling & cleaning procedure / standards, and food safety.

- Ensuring consistent maintenance and preventive maintenance of all equipment in the outlet.

- Train, supervise, discipline, and motivate staff to achieve excellence in performance and ensuring compliance on HR Policies and Guidelines.

- Provide excellent customer experience

- Monthly Stock-take

Requirements

- Min 3years of relevant experience

- A positive work attitude and willingness to learn and contribute

- Good interpersonal and communication skills

- Strong leadership with good people skills

- Able to work under pressure and in a fast-paced environment

- Able to handle work professionally, independently, and efficiently.

• 5.5 days (44 hours per week)
• $2500 - $3300
• Tanjong Pagar / Raffles Place / Frasers Tower Singapore (Cecil Street) / Geylang (Discuss during interview)

Responsibilities:

1. Provide service to all customers according to service standard and procedures.
2. Responsible for the preparation work of restaurant opening and closing operation hours.
3. Answering customer’s queries regarding menu items, ingredients or any other product related queries.
4. Includes bar and cashier duties.
5. Maintain quality, service & cleanliness at all times.
6. Any other job related duties requested by Restaurant Manager.

Requirements:

• With relevant experience.

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Description & Requirements

Responsibilities :-

• Hire, train, and supervise restaurant employees
• Create staff schedule to ensure appropriate staffing
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
• Take ownership of budgets and cost control methods to minimize expenses
• Address customer needs, comments, and complaints
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Process payroll and maintain all relevant records
• Ensure all employees are working within outlined operating standards
• Report on financial performance, inventory, and personnel

Requirements :-

• Minimum Diploma in Hospitality.
• Minimum 2 years of F&B or Retail service industry experience required.
• Knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security.
• Strong interpersonal and communication skills.
• Excellent leadership skills.
• Demonstrated ability to manage operating costs in accordance with budgets.
• Comfortable setting priorities and delegating tasks as needed.
• Extremely organized and detail-oriented.
• Salary will commensurate based on position. Junior applicants will be considered as Shift Supervisor.

The Employer's Information:

Our client is a modern Japanese dining experience located within a prestigious 4-star hotel in Singapore. They are dedicated to offering their guests an exceptional dining journey with a focus on innovative Japanese cuisine complemented by an extensive selection of premium sake and wine.

Job Responsibilities:

• Oversee the restaurant’s daily operations and ensure the highest standards of service are maintained.
• Lead, motivate, and train staff to deliver excellent customer service.
• Plan and manage staff shifts to ensure adequate coverage.
• Create a warm and welcoming atmosphere for a positive guest dining experience.
• Handle customer inquiries and complaints with professionalism and care.
• Implement and uphold strict health and safety protocols.
• Manage inventory levels, order supplies, and oversee the supply chain logistics.
• Drive the business and financial success of the restaurant by controlling costs and managing the budget effectively.
• Develop and implement marketing strategies to attract and retain customers.
• Organize promotional activities and special events.
• Keep accurate records of sales, inventory, and other essential reports.
• Perform additional duties as assigned by management.

Job Requirements:

• Min 2 years experience as an Assistant Restaurant Manager or similar role.
• Strong knowledge and experience with wine/sake, including the ability to explain different types and make recommendations to guests.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Experience in handling customer feedback and resolving issues.
• Familiarity with health and safety regulations within the food and beverage industry.
• A track record of managing budgets, costs, and restaurant operations successfully.
• Creative and innovative thinker in marketing and event planning.

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore
Ryan Lee (Reg No: R23113084)

Job Description & Requirements

• Day to day running of the outlet
• To assist the outlet manager in ensuring profitability and controlling of costs
• Ensure guests’ satisfaction and handle all feedback accordingly
• To be able to give training to team members e.g. service training
• To assist the outlet manager in building and maintaining the team morale
• Evaluate operations and suggest improvements to the outlet manager
• Anticipate outlet marketing plan
• To assist the outlet manager in planning and scheduling outlet manpower
• To assist the outlet manager in perform team members’ performance assessment
• To assist the outlet manager in supervision of daily job performance of team members
• Ensure employee compliance with workplace safety and standard operation procedure

Attractive Package and Benefits!
Staff Benefit: Outlet Performance Incentive, Birthday Voucher, Medical Claim, Dental Claim, Annual Leave and bonus etc..

Entry Requirements:

· Any education level.

· Ability to work flexible hours, including evenings, weekends, and holidays.

· Must be able to stand and walk for extended periods of time.

Reports directly to the Managing Director and is responsible for overseeing the day to day operations of the Food and Beverage outlets, assuring that restuarant service standards are met and customer expectations exceeded.

RESPONSIBILITIES:

• Design attractive menus.
• Develop a relationship with regular customers.
• Follow food and safety regulations.
• Order food supplies for the kitchen.
• Ensure that customers are satisfied with food and service.
• Assist with marketing events.
• Create restaurant policies.

Work Week: Monday – Friday ( 9am – 6.15pm )
Salary: $ 3,800 – $ 4,500
Working Location: Kaki Bukit

Requirement:

• Bachelor of Science in Chemical Engineering
• Minimum 3 years of relevant working experiences
• Prior experience in construction environment or related industry is an added advantage

Job Description:

A) Formulation, Lab Process and Research & Development

• Evaluating all starting materials from current and new sources to ensure they are fit to use in the product development and production.
• Customer visit to understand company's products application and line parameters.
• Support customer & business unit to perform technical support, product application trial & training when needed.
• Modify existing products to meet customers' new requirement
• Based on research from Marketing team, develop new product and take charge of the product development cycle from research and development, product testing, certification to product support.
• Support and supervise pilot batches, product launches and field trials.
• Develop and maintain a systematic approach to routine price review, re-evaluation, sourcing and price / technical comparison to ensure company’s portfolio is optimised.

B ) Production Support / QC Lab equipment maintenance and upgrading

• Responsible for day-to-day activities in the lab.
• Ensure Compliance Company and regulatory standards and procedures.
• Implement proper EHS for production site and maintain clean and orderly work area.
• Responsible for all necessary laboratory administration, including upkeeping equipment and safety standards.
• Follow production process to introduce changes from formula change, process change and others to production in optimising the product performance.
• Support defective batch solution or raw material shelf life extension and product transfer.
• In charge of production QA / QC control for incoming raw materials and finished product.
• Address customer complaint and feedback.

C) Planning and Progress Reporting

• Plan, implement and update projects on a regular basis independently.
• Seek alignment on timeline and milestones with stakeholders.
• Document material and product information in a precise and timely manner.
• Produce well-organized report as output for every project handled Lab process concept with good understanding of the consequence of upscaling to production.
• Be informed of the market development that is happening in our construction chemical industry and bring it up in company meetings.
• Raise any improvement / recommendation to the company to help you and your role in doing things better.

D) Others

• Any other tasks assigned.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Job Descriptions

• Preparing and arranging of food ingredients to meet the daily production demands
• Packaging and organisation of finished products for drivers
• Operating a variety of kitchen appliances including steamers
• Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils

Job Requirements

• 2 to 3 years’ relevant working experience appreciated but not a must as training will be provided.
• Able to work in a team to fulfil the daily production demands
• Independent, efficient, and responsible worker
• Able to work under pressure and time constraints and follow instructions
• Pack products according to given work orders for drivers to deliver their routes

Working hours

• 6 days’ work week
• 12 hours work per day (6pm to 6am)

Reporting to the F&B Director, this role will operational procedures across the different outlets/brands adhered to company and governing regulations.

Key responsibilities

Operations

• Ensure that all the outlets and banquet are managed efficiently according to the established concept statements and adhere to company and governing policies & procedures.
• Assist in emphasizing the implementation of a flexible employee base, with the proportionate number of full time and part-time staff based on established business levels for the day.
• Delegate responsibilities to the team and ensure completion of tasks
• To represent the F&B department on the hotel's executive committee in the absence of the F&B Director
• Ensure that corrective actions be taken where necessary by Outlet Managers, Banquet Operation Manager and respective Head Chefs upon monitoring the service and food and beverage standards in all outlets and banquets.
• To assist and be available and on duty during peak periods and practice hands on management style.
• To conduct frequent and thorough kitchen inspections together with the Executive Chef of the Food & Beverage operations.
• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure service recovery with guests. To ensure that these incidents are logged in the GIF forms and kept in file.

Guest Service

• To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage and service.
• To personally and frequently verify that guests in the outlets are receiving the best possible service.
• To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations.
• To be demanding and critical when it comes to service standards.
• To ensure that the outlet team projects a warm, professional and welcome image and that the 3 service basics are performed (warm welcome, anticipation of guest’s needs and requests and service with a smile).

Financial

• To reinforce with all outlet managers a flexible work force using principles of multi-skilling and multi-tasking to ensure maximization of resource allocation.
• To ensure that each Food & Beverage outlet and banquet is managed successfully as an independent profit center.
• To analyze daily revenue and monitor upselling strategies and recommend innovative promotions to achieve profit.
• To assist in preparing an accurate monthly forecasts on covers, average check, revenue and expenses and schedule resources.
• To constantly review operating standards and implementation of new and innovative ideas to optimize revenue and profits.

Administration

• To ensure that all departmental operations manual are prepared and updated as assigned.
• To ensure that all Food & Beverage forms and reports by the Outlet Managers are forwarded in time to the F&B Office.
• To conduct daily operations briefings with Outlet Managers and Food & Beverage Meeting in the absence of Director of Food & Beverage and Executive Assistant Manager.
• To ensure that all meetings are well planned, efficient and results oriented.
• To ensure that deadlines on all projects are met.
• To counsel and discipline subordinates in matter relating to misconduct, on the part of the subordinates, contrary to the terms and conditions of employment, decide on appropriate disciplinary action including termination of employment.

Requirements

• Diploma/degree /professional certificate in hotel management/F&B management from SHATEC or other recognized institutions
• WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
• Other existing and/or new Workforce Skills Qualifications (WSQ)
• 3-4 years’ managerial experience in Food & Beverage/Hotel industry
• Adept at work in a fast paced environment
• Able to communicate fluently to execute upselling techniques

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence. Candidate must be able to read and understand basic Chinese (Chinese restaurant environment)
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Summary:

As for this role as a Kitchen Assistant, candidate will be working in an independent school. Responsible for assisting teachers in preparing food & nutrition lessons for students, ensuring a condusive environment for both teachers and students, conduct of the lessons run smoothly.

Job Scope:

• Proficient and knowledgeable in supporting Food Studies lessons in 2 kitchens concurrently (e.g. order & purchase of food ingredients, assisting in pre/during/post lessons, etc.);
• Assist teachers in the cleaning of kitchens and kitchen utensils.
• Assist teachers in the preparation of ingredients/kitchen equipment for students’ cooking lessons/workshops during curriculum hours/within stipulated working hours.
• Maintain the general cleanliness of the kitchen equipment and the workplace.
• Ensure proper stock-taking of all perishable ingredients and equipment (Ensure accountability of sharp equipment and that electrical equipment are in good working order).
• Any other duties assigned by the School.

Requirements:

• No formal education is required. However, the candidate must be able to communicate in simple English.
• Previous experience of at least 1 year in performing similar functions in a school is an advantage.
• Must be physically and medically fit to perform the job function.
• Basic Food Safety and Hygiene training;
• Team player who has good interpersonal skills, meticulous, flexible and good personal hygiene; and
• Some experiences working in a school setting in the areas of work stated above will be helpful.

Details:

• Working Days: Monday to Friday, Between 8am to 5.30pm (30 - 35 hrs/ week on average)
• Location: Bukit Timah

Guest Experience Executive | Receptionist | Little India

Salary range: $2,000 + OT

Monthly Gross can reach $2500
Working days: 4 days ON & 2 days OFF (including weekends)
10 off days per month
Working Timing: 7:00am/pm -7:00pm/am (12hrs shifts)
Working location: Little India

Job Responsibilities:

• Provide friendly and efficient check-in and check-out service at Hotel Reception
• Carry out completion of the registration process by retrieving and inputting information from a computer system and confirming the guest's hotel reservation information
• Handle and resolve guest complaints and special requests in a professional manner, ensuring prompt actions at all times
• Willing to take on a proactive role in ensuring that all hotel policies and instructions implemented are followed throughout at the Hotel Reception counters and Lobby
• Handle walk-in, email, phone enquiries, and internet hotel room reservations
• Adhering to all front desk cashiering duties, including proper credit and cash handling policies and procedures
• Prepare shift reports for submission to accounts.
• Co-ordinate/liaise with other departments in all areas of operations: housekeeping, room service, maintenance, reservation
• Maintain and improve the hotel’s high standard of service and hospitality by providing relevant information such as customer feedback
• Perform any other duties as required and directed by the Manager or Management.

Job Requirements:

• Preferably with 1-2 years of working experience in a similar capacity
• Experience in a front office and/ or customer-facing & service role
• Willing to work on rotating shifts
• Flexibility to respond to a range of different work situations

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

The person is responsible for carrying out various duties to ensure that customers receive excellent service. He is responsible for maintaining profits from food and drink sales, having excellent communication and customer service skills, maintaining a clean environment, and making effective decisions when needed. He oversees the entire operations of a restaurant. This includes knowing the different functions associated with food and beverages, supervising staff, rostering, and planning various functions inside the restaurant.Possess at least 5 years’ of managerial experience in a Chinese Restaurant operation.Good command of English and Mandarin (in order to communicate with Mandarin speaking customers).Possess excellent communication and people management skills

The restaurant manager oversee the successful running of a managing staff, monitoring customer satisfaction, and ensuring that all food items are delivered with service in mind.

You will be responsible for

• Reviews the work of subordinates to ensure that established procedures and policies are followed.
• Inspects the service area daily to ensure the hygiene of these areas.
• Ensure that all materials and equipment are in compliance with departmental standards.
• Communicates effectively with the kitchen and other key departments.
• Analyses the training needs of the restaurant.
• Develops training programs for staff and trainees together with the training department. Evaluates training results.
• Reviews, coaches and evaluates staff performance and periodically..
• Rewards outstanding performers and take disciplinary action as and when necessary.
• Compiles the logbook for the Director of Food and Beverage on daily financial results and other relevant information.
• Ensure the standards, policies and procedures of the hotel are adhered to by the rank and file staff.
• Prepares monthly reports - Analysis and explanation of monthly results and compilation of guest comments and feedback.
• Maintains complete knowledge of Micros and Manual system procedures, daily house count arrivals/departures, VIPs, scheduled in-house group activities, locations and times, correct maintenance and use of the equipment and all department policies/service procedures.
• Anticipates guests’ needs, responds promptly and acknowledges all guests at all times.
• Assists outlet staff as and when required.
• Conducts orientation for the new employees and part-timers as well as on the job training for the existing staff.
• Completes work orders for maintenance repair and submits to Maintenance
• Performs any other duties as may be assigned from time to time by the Management.

Requirements:

• 3 years of F&B experience, preferably in a Restaurant / Cafe setting
• Experience in the hotel industry is desirable but not essential
• Able to work on a shift rotation basis
• Passion for guest satisfaction